This recipe originates from the “what do I have in the house” mentality and while it thought it might turn out a bit odd, it actually came together really well. It’s actually a stovetop twist on Victory Casserole and is served as a ragu over pasta. I also found that you can really shave off some time by grating the cheese AND the onion with a CuisinArt fitted with the grating plate.

1 yellow onion, minced

1 lb spinach

½ pound ground beef

1 cup grated white cheddar cheese, grated

½ pound pasta

Boil water and cook pasta. In a medium skillet, sauté the onions until transparent. Add spinach and sauté until wilted. Set aside. Sauté ground beef in the same skillet until browned. Return spinach and onions to skillet, sprinkle cheese on top and cover to allow cheese to melt. When pasta is done, drain and return to pot. Add spinach cheese mixture and toss until thoroughly combined. Serve hot.